Raye Minor
05-14-2005, 05:45 PM
<CENTER>http://www.susanminor.org/images/smokers/sunsepa.gif</CENTER><CENTER>Smoked Fish Cure </CENTER><CENTER>From KDX</CENTER><CENTER>http://www.susanminor.org/images/smokers/sunsepa.gif </CENTER><CENTER> </CENTER>
Ingredients:
2 lbs. of course salt
1 lb. of brown sugar
2 Tbsp. tender quick
2 Tbsp. Garlic powder
2 Tbsp. of Onion powder
2 Tbsp. crushed Bay leaves
Directions:
Mix all ingredients in a container; blending well. Working in small batches, pour some of the mixture in to a blender and blend into a fine powder. Repeat this process until all the mixture is ground to a fine powder. Store the powdered mixture in airtight container or Ziploc bag, until ready to use.
Once you have your powder made, prepare your fish by using one tablespoon of cure per pound of fish. Sprinkle all over fish and roll around making sure you coat all fish surfaces.
Cure overnight in the refrigerator in a covered container.
Next day, rinse the cure off of the fish completely, and dry with a clean towel.
Leave on counter to air dry until pellicle forms.
Now you’re ready to smoke! (Use your favorite wood.)
Enjoy!
KDX
Ingredients:
2 lbs. of course salt
1 lb. of brown sugar
2 Tbsp. tender quick
2 Tbsp. Garlic powder
2 Tbsp. of Onion powder
2 Tbsp. crushed Bay leaves
Directions:
Mix all ingredients in a container; blending well. Working in small batches, pour some of the mixture in to a blender and blend into a fine powder. Repeat this process until all the mixture is ground to a fine powder. Store the powdered mixture in airtight container or Ziploc bag, until ready to use.
Once you have your powder made, prepare your fish by using one tablespoon of cure per pound of fish. Sprinkle all over fish and roll around making sure you coat all fish surfaces.
Cure overnight in the refrigerator in a covered container.
Next day, rinse the cure off of the fish completely, and dry with a clean towel.
Leave on counter to air dry until pellicle forms.
Now you’re ready to smoke! (Use your favorite wood.)
Enjoy!
KDX